Mini Meatloaf with Parmesan & Mustard

1lb lean ground beef
1/3 cup gluten free breadcrumbs
1/2 cup tomato sauce
1 tbsp. grainy mustard
1/2 cup grated parmesan cheese
1 organic onion, finely chopped or grated
1 tbsp. dried organic basil
2 tsp. coarse sea salt
2 eggs  

Mix ingredients together with your hands.  Form meat into "balls" and place each ball into muffin tins.  Make a well in the middle of the ball.  Place a little mustard in the well, followed by 1 tsp. tomato sauce and a little parmesan on top.  Cover with foil.  Bake 30 minutes at 350°F.